Before ma’amoul were treats served at special occasions, they were simple biscuits that fueled travelers. “‘Ma’amoul’ is not really a fancy word,” says Nawal Nasrallah, an Iraqi food writer and ...

Make ahead: The semolina dough can be made up to 1 day in advance, before slicing and frying. Storage notes: Refrigerate in an airtight container for up to 3 days. Reheat in a 350-degree oven for ...

1 tsp salt. 1/2 cup extra virgin olive oil plus more for frying. 1/2-1 cup water. Blitz the semolina, baking powder and salt in a food processor for a few seconds to blend, then add the olive oil ...

Record exports: the focus is on premium quality ingredients, health benefits and sustainability. Conscious shopping is ever more widespread. Record export levels of Italian organic flours and ...

Let the batter rest for about 15-20 minutes to allow the semolina to absorb the liquid. Pour the batter into the greased baking dish and smooth the top with a spatula.